Cranberry-Chicken Salad Empanadas

Enjoy your dinner with these empanadas made with Pillsbury® refrigerated pie crusts and stuffed with chicken-cranberry salad.

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Servings 8

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ingredients 5
Prep Time 25 min
Total Time 45 min

Ingredients

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

1: cup deli chicken salad

: 1/3 cup sweetened dried cranberries

: 1/3 cup pecan pieces, toasted

1: egg, slightly beaten

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Directions

1 Heat oven to 400°F. Spray cookie sheet with cooking spray. Remove 1 pie crust from pouch; unroll on lightly floured surface. With 4 1/2-inch cutter, cut dough into 4 rounds. Repeat with second pie crust.
2 In medium bowl, stir together chicken salad, cranberries and pecans. Spoon about 2 tablespoons chicken salad in center of each round. Brush edges with beaten egg. Fold dough over filling, pressing edges with fork to seal. Place empanadas on cookie sheet. Brush with egg.
3 Bake 16 minutes or until lightly browned. Serve warm or at room temperature.